Tamales de elote are a favorite breakfast food in Mexico and throughout Central America. In El Salvador and Guatemala they are often served as the starchy portion of a meal.
Tag: Guatemala
Salpicón de Res
Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas.
Horchata de Arroz
Horchata (or-CHA-tah) is a milky white, sweet beverage that was introduced to Spain by the Moors. In Latin America, it's made with pulverized rice.
Hilachas
ilachas is a popular Guatemalan dish made of cooked and shredded beef that is simmered in a mildly spicy tomatillo-tomato sauce.
Carne Asada
Carne asada, Spanish for "grilled meat," is great backyard barbecue food. Smoky and tender, carne asada is enjoyed throughout Central America, but is particularly popular in Mexico.
Jocón
Jocón or pollo en jocón is a dish popular with the Mayan population of Guatemala. Chicken is simmered in a tasty sauce tinted a beautiful green by tomatillos and cilantro.
Atol de Elote
Atoles are very popular beverages in Central America with roots in Mayan cuisine. Atol de elote is based on fresh corn (elote) and has a wonderfully fresh flavor.
Vinagre de Piña
Homemade fruit vinegars are popular throughout Central America, and vinagre de piña is a favorite, fruity and perfect for vinaigrettes.
Plátanos Fritos
Plátanos fritos are popular in many countries around the world where the plantain is sometimes a major source of starchy calories. Make sure to use ripe plantains for this dish.
Picado de Rábano
Serve picado de rábano as a refreshing side salad for Guatemalan meals. Adding chicharrones, or fried pork rinds, turns it into a salad called chojin.